Roasted Chicken and Bow Tie Pasta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Use rotisserie chicken from the deli to cut preparation time on this chicken pasta salad recipe. Serve it for dinner tonight, and then pack the leftovers for lunch tomorrow. Ingredients:
3 cups uncooked farfalle (bow tie pasta) (about 8 ounces) |
1/3 cup fresh orange juice |
1/4 cup fresh lemon juice |
2 tablespoons extravirgin olive oil |
1 tablespoon stone-ground mustard |
2 teaspoons sugar |
1 1/4 teaspoons salt |
1/2 teaspoon freshly ground black pepper |
1 1/2 teaspoons rice vinegar |
2 cups shredded cooked chicken breast (about 2 breasts) |
1 1/2 cups seedless red grapes, halved |
1 cup thin diagonally cut celery |
1/3 cup finely chopped red onion |
1/3 cup coarsely chopped walnuts, toasted |
3 tablespoons chopped fresh chives |
2 tablespoons chopped fresh parsley |
Directions:
1. Cook pasta according to package directions, omitting salt and fat; drain. Cool completely.
2. Combine orange juice and the next 7 ingredients (orange juice through rice vinegar) in a large bowl, stirring with a whisk to combine. Add pasta, chicken, grapes, celery, red onion, walnuts, chives, and parsley; toss gently to combine.
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